凉拌猪耳

做法

1. 1冷水冲洗猪耳，重点搓洗藏污纳垢的褶皱。放入锅中加冷水没过，烧开后大火煮 2 分钟，倒掉水并冲洗猪耳。这一步去腥臊。

   🔍 看状态 大火 大火沸煮 2 分钟 · 2 minutes at a hard boil

   状态：灰褐色浮沫涌上水面，头道水变浑；冲洗后猪耳更干净、颜色更浅Grey-brown foam rises to the surface and the first water turns cloudy; the ear looks cleaner and paler after rinsing

   判断标准：水闻起来是腥沫味而非肉香——整锅倒掉，别只撇沫The water smells of scum rather than meat — pour it all out, do not skim only

2. 2猪耳回净锅，加清水没过，放姜片、葱段、八角、黄酒。烧开后转微沸，煮 35-40 分钟。别大火滚——滚水会把皮煮老。

   🔍 看状态 小火 微沸 35-40 分钟 · 35-40 minutes at a bare simmer

   状态：水面几乎不起波澜，每一两秒才冒一个小泡，汤汁始终接近清澈Surface barely trembles with tiny bubbles breaking every second or two; the water stays almost clear

   判断标准：竹签能毫无阻力地插入最厚的部位，根部附近的软骨由硬转软A skewer slides into the thickest part of the ear with no resistance, and the cartilage near the base has gone from hard to yielding

3. 3热猪耳直接投入冰水 5 分钟。这会让皮收紧、软骨变脆，切片时才能利落成型而不是被刀压扁。

   🔍 看状态 冰水 5 分钟 · 5 minutes in ice water

   状态：猪耳明显收紧，表面由松软塌垂变为紧实微亮The ear tightens visibly and the surface turns from soft and floppy to firm and slightly shiny

   判断标准：手指按压最厚处——会回弹而不是凹陷Press a finger into the thick part — it springs back instead of denting

4. 4把猪耳彻底擦干。逆着纹理斜刀切成尽量薄的片，让每片都能看到皮、脂、软骨的层次条纹。切好堆入碗中。

   🔍 看状态

   状态：每片都能看到清晰的平行层带：半透明的琥珀色皮、白色脂肪和乳白软骨Each slice shows clean parallel bands: translucent amber skin, white fat, and opaque white cartilage

   判断标准：下刀有轻微的脆阻力，切片保持平整而不卷成筒状The knife cuts with a faint crisp resistance and the slices hold their shape rather than curling into tubes

   切之前放冰箱冷藏 20 分钟，切薄片会容易得多。

5. 5把蒜末、带渣辣椒油、镇江香醋、生抽和花椒面调匀。浇在耳片上拌匀。最后撒芝麻和花生碎。静置 10 分钟让耳片吸汁再上桌。

   🔍 看状态 静置 10 分钟 · 10 minutes resting

   状态：每片都裹着红亮的油衣，深色辣椒渣附着在切面上，花生碎点缀其间Every slice is lacquered red and glistening; dark chili sediment clings to the cut faces and nut crumbs speckle the pile

   判断标准：第一口是脆，接着是辣，然后是麻——川味三件套按序登场The first bite gives crunch, then heat, then the numbing tingle — the Sichuan trio in that order